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Author:   Clayton Barrows (Professor of Hospitality Management, University of New Hampshire, USA) ,  Michael Robinson (President of Robinson Hospitality Consulting (formerly Robinson/Goslin))
Publisher:   Goodfellow Publishers Limited
Imprint:   Goodfellow Publishers Limited
ISBN:  

9781911635079

ISBN 10:   1911635077
Pages:   256
Publication Date:   30 November 2018
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Ch 1. Introduction • Overview of the Industry (size, scope, types, major companies, dispersion, growth, changes in). • History (in the world and in the U.S.) Focus on early clubs including St. Andrews and London city clubs. • Why clubs exist and why they are allowed to exist (including a discussion of the 1st amendment in the US.) • Discrimination in clubs and what is changing. • How clubs are different from other sectors (members only, range of activities, dues driven, etc.). Ch 2. Types of Clubs • Equity, Nonequity and other models. Include ClubBenchmarking model. • Country Clubs • City Clubs (including University Clubs) • Yacht Clubs • Women’s clubs • Other types of clubs (racquet clubs, hunt clubs, faculty clubs, arts and letters clubs, etc.) Ch 3. Governance • How clubs are organized (equity and nonequity) • Sample organization charts • The General Manager and role (General Manager as a “Town Manager”) • Equity Clubs: The Board of Directors • Equity Clubs: Committees • Equity Clubs: How the GM, BOD and Committees interact • NonEquity Clubs: The “triangular” model • NonEquity Clubs: The role of the Advisory Committee • Corporate Clubs: How they operate and how they are different • Case Study: ClubCorp Ch 4. People • The value of people in clubs • Why clubs are different (pay, longevity, quality of work life, nature of the work, etc.). • Human resources management in clubs • Who does it? • Recruiting and hiring • Training • HR policies • Independent contractors • Jobs and job descriptions • Professional development Ch 5. Food and Beverage • Overview of food and beverage in clubs • Importance of food and beverage • Types of food and beverage operations • Profitability • Bar and beverage; alcohol service • Banquets and catering • Minimums, operating hours, and metrics Ch 6. Athletics/Fitness • Golf (focus on declining interest, role of the director of golf, PGA and USGA and other equivalents). • Challenges with golf (and how the PGA, USGA are addressing decreasing demand). • Racquet sports (tennis, squash, badminton, paddle tennis, racquet ball) • Fitness • Swimming • Other activities (skiing, curling, horses, polo, bowling, etc.). Ch 7. Marketing and Membership • Importance of marketing and membership • Trends in membership • Best practices • What works and what doesn’t • Role of Social Media Ch 8. Finance • What gets measured? • Metrics • Technology used • Sample financial statements Ch 9. Management Development; Student to Manager • Management associations • Student chapters • Regional chapters • Internships • Certification and beyond Ch 10. Trends • Golf • Food and beverage • Organization • Families • New services and activities • Reciprocal agreements • Events • Technology • Fitness • Casualization • Changing demographics • Capital projects • “Greening” of industry

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